Five Great Ways To Cook Salmon Fillets

First published: July 30, 2013 in Recipes

Last Updated: July 30, 2013 10:02 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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filletSalmon fillets are one of my favourite. After cooking it several traditional ways – like grilling with lemon juice, I started looking for some more creative ways to prepare this wonderful food. I am sharing the top five I tried – they are all equally delicious and easy to make!

Salmon with Sautéed Tomatoes:

Salmon 1

 

This recipe will take you about 20-25 minutes to prepare:

  1. Cook 1 cup of couscous.
  2. Then cook 2 pints of grape tomatoes with 1/4 teaspoon of kosher salt in 2 tablespoons of olive oil in a large, non stick skillet over medium-high until soft – about 4-6 minutes.
  3. Fold in 1/4 cup of chopped fresh dill and transfer to a plate.
  4. Season 4 6 oz. pieces of skinless salmon fillet with 1/2 teaspoon each kosher salt and fresh ground black pepper.
  5. Cook salmon in 1 tablespoon of olive oil in the skillet until opaque throughout – 4-6 minutes per side.
  6. Serve over the tomatoes and couscous.

Salmon Tacos with Cabbage Slaw:

Salmon 2

This recipe will take about 20 minutes to prepare.

  1. Season 1 lb. of skinless salmon fillet with 1 teaspoons of cumin and 1.4 teaspoon each kosher salt and ground black pepper.
  2. Cook in 1 tablespoon of olive oil in a large nonstick skillet over medium-high hear until opaque throughout – 4-6 minutes per side.
  3. Flake the fillets and toss with 2 cups of thinly sliced red cabbage and 1 chopped avocado with 3 tablespoons of lime juice, 2 tablespoons of olive oil and 1.2 teaspoon of kosher salt.
  4. Serve wrapped in 8 warm corn tortillas with the slaw and cilantro.

Roasted Salmon with Pesto Vegetables:

Salmon 3

This recipe will take only about 10 minutes to prepare.

  1. On a rimmed baking sheet, toss 2 thinly sliced bell peppers, 1 thinly sliced red onion and 4 slices of bread (torn) with 2 tablespoons of olive oil.
  2. Nestle 4- 6oz. salmon fillets in the mixture and season with 3./4 teaspoon of kosher salt and 11/4 teaspoon of ground black pepper.
  3. Roast at 450F until the salmon is opaque throughout and the vegetables are tender – about 8-10 minutes.
  4. Serve topped with 1/4 cup of pesto.

Salmon and Arugula Salad:

Salmon 4

This recipe will take about 25 minutes to prepare

  1. Season 3.4 lb. of salmon fillets with 1/4 teaspoon of each kosher salt and fresh ground black pepper.
  2. Cook in 1 tablespoon of olive oil in a large non stick skillet over medium high heat until opaque throughout. – 4-6 minutes per side
  3. Let cool and flake.
  4. Toss with 2 bunches of arugula, 1-15 oz. can of chick peas (rinsed) , 1/.4 sliced small red onion, 1/2 sliced cucumber, 1/4 cup sliced kalamata olives and 1/4 cup of your favourite vinaigrette.

Salmon with Fennel and Carrots:

Salmon 5

This recipe will take about 45 minutes to prepare.

  1. In a 9 by 13 baking dish, toss 1 sliced bulb of fennel, 2 sliced carrots, 1 sliced shallot and 1/4 cup of dry white wine.
  2. Top with 4 6 oz. pieces of skinless salmon fillets
  3. Season with 3/4 teaspoon of kosher salt and 1/4 teaspoon of fresh ground black pepper.
  4. Top with 1 sliced lemon.
  5. Cover with foil and roast at 400F until the salmon is opaque throughout – 30-35 minutes.
  6. Sprinkle with chopped fennel fronds.

Hope you will enjoy these recipes – please send me your comments, your input is always welcomed and very much appreciated!

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